Oil bodies extracted from high-oil soybeans (<i>Glycine max</i>) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans-Reference-Cited by-同舟云学术

Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans

Published:2022 Issue:6 Volume:13 Page:3271-3282
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhou Xuan¹,Zhao Jiale¹,Zhao Xu¹,Sun Rongbo¹,Sun Chuanqiang¹,Hou Dongdong¹,Zhang Xuewei¹,Jiang Lianzhou¹²^ORCID,Hou Juncai¹^ORCID,Jiang Zhanmei¹

Affiliation:

1. College of Food Science, Northeast Agricultural University, Harbin, 150030, China

2. National Research Center of Soybean Engineering and Technology, Harbin, 150030, China

Abstract

This study investigated the composition, antioxidant capacity, oxidative stability and physical stability of soybean oil body emulsions recovered from three high-protein and three high-oil genotype soybeans.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03934B

Reference47 articles.

1. Metabolite changes in nine different soybean varieties grown under field and greenhouse conditions

2. Physicochemical stability of safflower oil body emulsions during food processing

3. Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation